Hello! What a great idea you have here! I can't wait to try this. Now, do I treat this as if it were the same as the canned version? Meaning if I were to be making a recipe that calls for a can of cream of mushroom soup and then a can of water or milk, do I still add the milk or water that the recipe is calling for?

Hello! What a great idea you have here! I can't wait to try this. Now, do I treat this as if it were the same as the canned version? Meaning if I were to be making a recipe that calls for a can of cream of mushroom soup and then a can of water or milk, do I still add the milk or water that the recipe is calling for?

The problem is that this actually makes soup. The cans are (usually) condensed, so you'll have to take that into account. I don't have a can handy right now so I don't know how much liquid to subtract from the recipe.

there's a new product on the market called hemp milk. i've found through brief experimentation it has enough of a creamy quality and fatty mouth feel to take the place of milk without the allergy risk of say soy milk. the hemp milk can be reduced to a condensed milk consistency and has a delicious result.also there are gluten free alternatives for the flour that are blends of various flours together. the ones with tapioca in the blend make for a nice rapid thickening.

I am pleased to see the range of discussion revolving around the substitutions and techniques. I appreciate the comments on the cast iron supplement to prevent the scalding. I had the pleasure of being introduced to an electric stove for the first time this year and had to deal with this issue. I also like substituting things as this was very common practice by my mother with seemingly positive results. I tend to use corn starch and potato flour often as thickening agents, however this is without any attention being payed towards nutritional content or restrictions... Good recipe and good discussion.

As to debbie downer:

Quote:

It is not entirely accurate to qualify this recipe with : "has the taste and consistency of the soup everyone is familiar with".

You really mean "everyone in the USA who was brought up with Campbell's canned soup." Most of my neighbors here in the SW of France wouldn't quite get it.

As the author lives in California, I don't think any claim was made with regards to understanding the taste or consistency of canned soup within the global marketplace. One may infer that this was a reference to Campbell's Soup. Perhaps you and your neighbors in France can look elsewhere for finding close to home canned-like recipes. Instead why don't you offer some constructive additions to a "Mushroom Soup Recipe" post or not bother next time.

I have read most of the postings - perhaps not carefully enough - and I don't see any clarity to the freezing issue. I have been working to get preservatives out of my family's diet, but we love to make stroganoff the typical fast American way with condensed mushroom soup and wish to switch to a healthier option. Other recipes I have encountered say specifically not to freeze. Has anyone tried it? Thanks!

An odd question. There really isn't anyway to get around making a non-dairy version of this is there? The girl I am dating wants cream of mushroom soup, but is extremelt allergic to cow's milk. Is there anyway to make a decent facsimile of this recipe without endangering her life?

OMG that final picture with the mushroom soup with the little decorative mushroom on top ... that bowl.. i have the SAME EXACT BOWLS!!
hahah but anyways - your soup looks amazing- the pictures and instructions are brilliant!

I tried this soup tonight and it was just fabulous!! I followed the directions but reduced the milk to 6 cups and increased the chicken broth to 1 14 oz can. I roasted the mushrooms (white and baby bella) and I added 2 teaspoons of lemon juice and a Tablespoon (or more if you prefer) of sherry. I also puree'd the soup which I thought made the soup easier to eat. If you like Mushroom Soup - this is the recipe!! yum